Method

Combine biscuit mix and butter in a large bowl until well combined. Press firmly over base and up side of prepared pan. Refrigerate while preparing filling.

To make filling, place marshmallows and 2 tablespoons water in a large saucepan. Stir over a low heat until melted and smooth. Remove.

Process cream cheese, sugar and raspberries in a food processor until smooth. Add marshmallow mixture. Process until combined.Transfer to a large bowl.

Beat cream in small bowl of an electric mixer until soft peaks form. Gently whisk into marshmallow mixture. Pour into biscuit case. Cover. Refrigerate for 6 hours, or overnight until firm.

To serve, remove side of pan. Transfer cheesecake to a serving plate. Top with raspberries. Dust with sifted icing sugar.

TIP! Biscuit base mix is available from the baking section of major supermarkets. If preferred, replace with a 400g packet digestive biscuits, crushed into fine crumbs and mixed with 150g melted butter.

Jane AshJane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.